Chocolate almond biscotti

Ok, so, biscotti round three here.  I had the perfect opportunity to try another recipe.  

For "Sunday School" at church we break up into small groups for a Bible study.  Our "table" was asked to bring the refreshments.  So how could I resist making biscotti again?  ; )

You know, it's funny, every time I bake a new biscotti recipe, it becomes my new favorite!  They have all been yummy, but this one is the best so far and my husband agrees.  The subtle crunch of the almonds paired with the chocolate chips is delicious!  

It also has a wonderful texture...hard enough to dunk in coffee without falling apart, yet somewhat soft at the same time.  Love!  

Chocolate almond biscotti

Ingredients:  {makes 20-24 biscotti}

1/2 cup blanched, slivered almonds {chopped}

2/3 cup granulated {white} sugar

2 large eggs

1 tsp. vanilla extract

1 3/4 cup flour

1 tsp. baking powder

1/4 tsp. salt

2/3 cup semi-sweet chocolate chips

How to whip it up!:

Preheat your oven to 350 degrees.  

Line a cookie sheet with parchment paper.

Chop the almonds to small bits.

In a large mixing bowl, beat the sugar and the eggs on high speed until the mixture is thick, pale and fluffy (about 5 minutes).  Amazing!  The yellow mix turns white!  This would be a fun "science experiment" to do with your kids. :)

At this point beat in the vanilla extract.  {Don't throw those beaters in the sink just yet, you will need them again!}

In a separate medium sized bowl, whisk together the flour, baking powder and salt.  Add this dry mixture to the egg mixture and beat until combined.

Fold in the chopped almonds and chocolate chips and evenly combine.

Transfer the dough to a well floured counter top and roll (form) it into a log shape, about 12 inches long and 3 1/2 inches wide.  Make sure you flour your hands as well to keep them from getting sticky.  

Place the log on a your parchment-lined cookie sheet and bake for 20-25 minutes or until firm to the touch and slightly browned.  Remove from the oven and transfer the biscotti log to a wire rack, parchment paper and all!  Let it cool for 10 minutes.

Reduce oven temperature to 325 degrees.  Transfer the log to a cutting board and cut (I used a serated bread knife) into about 1/2 inch slices.  You can cut diagonally for longer biscotti or just cut straight for a smaller size.  Both work fine.

Place the biscotti cut side down on the cookie sheet.  Bake for about 8-10 minutes, then turn the slices over (tongs work well for this) and bake for an additional 8-10 minutes.  They should be golden brown.  Remove them from the oven and let them cool.  Store in an airtight container.